Asparagus soup with basil-sun dried tomato bread, and our good shrub friend, broccoli.
Simmering onions, clove of garlic, bunch of asparagus (no tops) and celery for 5 minutes in water, covered, adding tops, parsley, basil and cornstarch and the carnation skim milk for 5 more minutes. When tender, remove from heat and puree in food processer, reserving a couple asparagus tops for garnish.
Happy Easter weekend to those who celebrate. (We don’t)
